Manufacture of malt liquors.



no. 694,67l. Patented Mar. 4, |902.

J. s-c-HNEIBLE.

MANUFACTURE 0F MALT LIQUQRS.

(Application led May 17, 1900.)

2 Sheets-Sheet I,

(No Model.)

ne: unnms mais ca., Prioraumc.. WASHINGTON. u. c.

No. 694,67I'. Patented Mar. 4, |902.

' J. SCHNEIBLE.

MANUFACTURE DF MALT L-IUUURS.

(Application filed Hay 17, 1900.) (No Model.) 2 Sheets-Sheet 2.

UNITED STATES PATENT EEICE.

JOSEPH SOHNEIBLE, OE NEW YORK, N. Y.

. MANUFACTURE AoF MALT LlQuoRs.

' SPECIFICATION arming part of Letters Patent No. 694,671, dated March 4, 19021 Appiiomon filed my 17, 1900. serial No'. 16,974. on specimens.)

to the'acoompanying drawings,forming a part hereof. l v

This invention'relates to the'cellar treatment of malt liquors in process of manufacture, and more particularly to thelinishing of the same for the market vpreparatory to the rackingo into shippingV packages, and has for its object to shorten the time required for the finishingof malt liquors after'tlie first fermentation is completed. without sacrificing quality and without exposing the malt liquor to be finished to any deterioratinginiiuences by contact with atmospheric air' and to enable the fermentation andk finishing of malt liquors to be completed in two vessels or sets of vessels-namely, the fermenting-tun and the It also permits .the process of finishing malty liquors for market to be carried on in a minimum cellar-space.- l

In accordance with the invention the liquor having undergone fermentation for a suf- Iicient period (which in the case of lager-beer is from seven to lfourteen days and in the case of ale or porter` is from fourto seven days) and as soon as the' fermentation is sufficiently completed, but while stillturbid by reason of the presence of suspended matter,'such'as yeast, is cooled (either in the fermenting-vat or in a cooling-vat or, preferably, on its Way from the fermenting-vat) to a temperature sufficiently below the temperature of the newly-fermented liquor to check the after fermentation, thetemperature to which it" is cooled being sufficiently low to assist the coagulation of Vthe albuminous matter and to enable the action of the carbonio-acid gas in ture and pressure'under which it is to be al* lowedto rest and is finally allowed to rest under pressure sufficient to prevent separation of the gas from the liquor. 1 This rest period is continued for not less than twelve to twenty-four hours to permit the carbonio-acid gasto enter into and effect its differentcombinationsand is preferably continued long enough to allow the liquor to free itself by precipitation from yeast and coagulated albuminous'and other suspended matter.

The temperature to which the newly-fermented liquor should be cooled will be determined Aby the quality of the material used and by the mashing and fermenting process and yeast employed, as is well understood in the art. Theamount of carbonio-acid gas with which the liquor is charged will depend upon the temperature and pressure at which the liquor is yto be rested in the clarifying-Cask, it being desirable, however, that'the liquor be charged with sufficient carbonio-acid gas to saturate it under the conditions of tempera'- -ture and pressure maintained during the clarifying process. l

The accompanying drawings represent a f suitable arrangement of apparatus for practicing the improved method as such apparatus would be adapted for use in amodern brewery, Figures 1 and 2 representingdiffer# ent` parts of the same apparatus.

-For'purposes of explanation the improved method vwill now be described with reference to the drawings.

The fermentation of the liquor is carried on to the desired degree in suitable fermentvin'g-tuns A,-which are preferably closed,

of fermentation to check the after fermenta-f tion and to be suitable for the subsequent charging and clarification, (the temperature Varying, as is well understood by those skilled in the art, according to the material used and the mashing process and the yeast employed.) Frein the cooler the liquor is conducted to a carbonator C, wherein the gas in sufficient quantity to saturate the liquor under the conditions of temperature and pressure maintained during clarification is introduced into and absorbed by the liquor. The cooler and carbonator may be of any suitable kind, and it is immaterial so far as this invention is concerned whether the gas is introduced into the liquor before, after, or during the cooling. A pump D may be introduced into the system at any convenient point for the purpose of inducing the proper movement of the liquor if necessary. After being cooled and carbonated the liquor-passes to the clarifying-casks, (represented at E,) wherein it is allowed to rest for a period of not less than twelve to twenty-four hours under a pressure sufficient to prevent separation of the gas until the carbonio acids by its chemical action enters into and effects its different combinations. This period of rest is preferably prolonged suiiiciently to allow the yeast and coagulated albuminous and other suspended matter to precipitate. In practice itis found desirable to facilitate the precipitation of the yeast and coagulated albuminous and other suspended matter by the use of isinglass and chips or other usual means for facilitating precipitation. By maintaining pressure sufcient to prevent separation of the gas from the liquor sufficient gas may be retained to make the clarified liquor marketable, the pressure to bemaintained varying with the character of the product and the requirement of the trade, as is well understood by those skilled in the art. More gas, however, maybe added,if desired, during the racking process.

The drawings illustrate provisions for charging the liquor before clarification with gas collected from the fermenting vessels, and although such provisions are not necessary incidents of the improved method herein sought to be covered they will be briefly described,as they form part of the complete plant or system. The gas from the fermenting vessels A is conducted to a compressorF, to which is connected a regulating device G, so that there shall be no interference with the predetermined conditions of fermentation. The compressed gas is received in suitable tanks H, in which it may be washed,

if necessary, a pump I being shown as connected to one of the tanks II for this purpose. From the tanks the gas is delivered to the carbonator C, by which it is introduced into the liquor.

For convenience in maintaining the desired pressure in the clarifying vessels they may bc connected, as represented in the drawings,

by a line of pipe and a suitable regulator K with the gas-supply, whereby the gas maybe admitted to the clarifying vessels to compensate for possible leakage and maintain the proper pressure. In order that the pressure within the clarifying vessels may be relieved as the gas or air is displaced by the inliowing liquor, such vessels may also be connected with a regulating relief-valve L.

The form, kind, and arrangement of the apparatus employed are obviously immaterial so far as the improved method is concerned, it being understood that the liquor is cooled below the temperature at which fermentation took place, is charged to saturation, and is clarified while the chemical action of the carbonic-acd gas upon the dierent matters in the liquor takes place and while the cooled and charged liquor is resting under such conditions as to prevent separation of the gas through material rise of temperature or decrease of pressure, which would interfere with clarification. In practice it is found that when the manufacture of malt liquor is carried on in accordance with the improved method the separation of albuminoids is not only more complete than could be eected by any process of ordinary storage or filtration,

but the product is much more stable and not as much subject to deterioration as in liquor treated by any of the usual methods. The carbonic-acid gas byits chemical action while forming combinations with other matters assists in the rapid and complete coagulation of the albuminous matters, and thereby in this facilitates their complete separation by precipitation or otherwise.

If newly-fermented beer after being cooled is stored in an undersaturated condition as in the old method of resting beer, the clarification proceeds very slowly on account of the diiiciency in carbonio-acid gas, and the addition of young fermenting beer is often necessary to supply the deficiency of gas before the beer can be made fit for the market. By the improved method complete separation of the yeast and coagulated albuminous and other suspended matters may be more completely eifected in five days or more, according tothe quantity of liquor treated, leaving it in a finished and immediately marketable condition.

I claim as my inventionl. The improvement in the manufacture of malt liquors, which consists in cooling newlyfermented liquor, charging the liquor, subsequent to its withdrawal from the fermentingvat, with carbonio-acid gas to saturation under the conditions of temperature and pressure maintained on the cooled and charged liquor, and resting the liquor so cooled and charged until coagulation of the albuminous matters is effected; substantially as described.

2. The improvement in the manufacture of malt liquors, which consists in cooling newlyfermented liquor, charging the liquor with IIO oarbonic-aoid gas to saturation under the con- This specification signed and witnessed this ditions of temperature and pressure main- 10th day of-May, A. D. 1900.

tained on the cooled and charffed -liquor resting the liquor so cooled and clarged until co- JOSEPH SCHNEIBLE 5 agulation of the albulninous matters is eect- In presence ofed, and separating the coagulated matter 'v A. N. JESBERA, from the liquor, substantially as described. W. B. GREELEY. 

